PATE DE FOIE GRAS

HOW TO MAKE GOOSE LIVER PATE

Ingredients                    Quantity

Foie gras                       800 grams

salt                               1 Teaspoon                                  

white pepper                 1 Teaspoon

port wine                       250 ml

cognac                          150 ml

pate mold                      1 no

sliced fatty bacon           300 gm

METHOD:
  • Pull the goose liver apart and carefully remove any skin and tendons without breaking the liver into many pieces. Season the liver with salt and pepper and gently knead, then transfer to a bowl and pour the port and Coganc over. Massage slightly, cover and refrigerate overnight .
  • Line a 1 liter (approximately 1 quart) terrine mold with the bacon, leaving an overhang on all sides.
  • Preheat the oven to 140°C (approximately 275°F).
  • Place the liver pieces in the mold, making sure there are no gaps (it should fit tightly). Smooth the surface press the bacon over. Cover tightly with a double layer of foil. Place the terrine in a slightly larger baking dish and fill with enough 80°C (approximately 175°F) water to come halfway up the sides of the terrine.
  • Bake 35-40 minutes. Remove from the oven, cool to room temperature and refrigerate  24 hours before serving. To serve, cut into slices and garnish as desired with lettuce, tomatoes and oranges.

FOR MORE INFO: https://eatsmarter.com/recipes/goose-liver-pate